Chocolate Cookies with Peanut butter frosting

Rich vegan chocolate cookies with a sweet and creamy peanut butter frosting – These healthy double chocolate cookies are made with low carb almond flour has no refined sugars and are so easy to make.

Just 10 minutes in the oven and you’ve got yourself the best chocolate cookies with peanut butter dessert.

These vegan chocolate cookies are so soft and fudge-y, and basically tastes like brownies.

Even better? The chocolate cookie base is actually paleo-friendly as well. (without the peanut butter frosting on top of course).

Just like for my Peanut Butter Chocolate Vegan Cheesecake, No-Bake Peanut Butter Chocolate Bars, my obsession for this combo is endless.

These Vegan Chocolate cookies peanut butter are perfect for the holidays but let’s be honest, when is there not a good time for a chocolate peanut butter combo?

They would be perfect for a cookie gift bag to send to friends and family, and of course Santa would love them too 😉

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Can Vegan Chocolate Cookies be Healthy?

Absolutely!

This chocolate cookie recipe is vegan, paleo, and uses no refined sugar.

You can also make it keto- compliant by using a keto-friendly sweetener in place of coconut sugar or maple syrup.

I used flax “egg” in the recipe which not only allows for this to be a vegan cookie, but it adds an amazing source of healthy fats and fiber too!

Bonus: you can lick the batter off the spoon without worrying about raw eggs.

Almond flour is another source of healthy fats and fiber, which I used in place of white flour for this recipe. It also contains plant-based protein and is much lower in carbohydrates.

Cacao powder adds a luscious chocolate flavor with a punch of antioxidants and minerals to make this even better!

So, these are basically superfood cookies to indulge in this Christmas, or just about any time of the year. You’re welcome.

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Ingredients Needed to Make Paleo Chocolate Cookies

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Ingredients you need to make these decadent, fudge-like healthy vegan chocolate cookies:

For the Vegan Chocolate Cookie:

1. Flax eggs (made with ground flax seeds and water)
2. Almond flour
3. Cacao powder or cocoa powder
4. Vegan butter (or you can use coconut oil)
5. Brown sugar or coconut sugar (use coconut sugar for paleo option)
6. Maple syrup
7. Chocolate chips (dairy-free for vegan or paleo)

For the Easy Peanut Butter Frosting:

1. Peanut butter (unsweetened and unsalted; use alternative nut butter for paleo option)
2. Canned Coconut cream (or canned coconut milk)
3. Maple syrup

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What’s the Difference Between Cacao and Cocoa Powder

The main difference between cacao and cocoa powder is the way they are processed.

Cacao, especially in its raw form, is a great source of fiber, antioxidants, minerals, and monounsaturated fats.

These nutrients are more potent in cacao due to the fact that less heat is used during processing.

Cocoa powder is very similar to cacao, except the high heat processing can destroy some of the nutrients.

Raw cacao products will have a higher nutrient content.

However, you may find them slightly bitter.

Adding ingredients such as the maple syrup or coconut sugar used in this recipe will help mask any bitterness, leaving you with a delicious and nutritious treat.

You can Read more Here.

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How to Make Vegan Chocolate Chip Cookies with Peanut Butter Frosting

These cookies can be ready from the oven in 10 minutes!

You could easily prepare the dough and let it chill in the fridge overnight so all you have to do is scoop them into dough balls and bake them whenever you’re ready.

First, prepare your flax eggs. Allow them to sit for a few minutes to properly gel.

1 tbsp ground flax seeds + 2 tbsp water

Then, in a medium sized bowl mix together flax eggs, vegan butter, and maple syrup.

Next, in a separate bowl mix almond flour, cacao powder, and coconut sugar. Remember to sift well dry ingredients to remove any clumps or unwanted debris.

Gently combine the wet ingredients into the dry, then fold in chocolate chips with a spatula.

Chill the cookie dough in the freezer for at least 20 minutes or fridge for an hour.

Scoop the dough into balls.

Press dough balls down with the palm of your hand to flatten slightly; they don’t spread a lot during baking.

Bake at 350 F for 10-11 minutes.

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Tips for the Best Vegan Chocolate Cookies

1. Don’t over-mix the dough. Gently combine the wet and dry ingredients using a spatula instead of a mixer.
2. Chill the dough before shaping into balls.
3. Don’t over-bake. There’s no raw eggs used in the recipe so no need to worry about them being undercooked or safe to eat.
4. Invest in an oven thermometer to make sure your oven is at the correct temperature. Some ovens “run hot” or “run cold” meaning the temperature of the oven could be slightly off from the exact temperature you’re trying to heat it to.

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How to Store Paleo Chocolate Cookies with Peanut Butter Frosting

Allow cookies to cool completely on the baking sheet, then transfer to an airtight container.

Cookies will last up to 3 days, no refrigeration necessary.

Hope you enjoy these decadent vegan chocolate cookies with peanut butter frosting with your whole family.

Happy Baking!

What’s your favorite vegan cookie? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

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You May also Love these Vegan Dessert Recipes:

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1. Healthy Buckeye Balls (Paleo, Vegan, Keto)

2. Peppermint Chocolate Truffles

3. Healthy Peanut Butter Cups